The effect of electro-hydrodynamic shockwaves on the quality of striploin and brisket beef muscles during long-term storage

Shockwaves generate instantaneous high pressures, which could affect meat shelf-life or quality. This study assessed microbiological counts, pH, drip, cook and moisture loss and texture of striploin (longissimus lumborum) and brisket (pectoralis profundus) treated with electrical shockwave (25 kV, 8 pulses) and subsequently stored (-0.5 degrees C) for 0, 4, 8, 12, 16 and 20 weeks. Shockwave did not affect total viable counts (p>0.05), with all samples considered microbiologically acceptable (<7 log(10) CFU/cm(2)) after 20 weeks. Shockwave reduced the peak force of striploin by 14.4% (5.8 N) (p<0.001). However, for brisket, there was no effect of shockwave on texture (p>0.05). Shockwave x storage time increased moisture losses in striploin (p<0.01) and brisket (p<0.01) at week 0 but this decreased over subsequent storage weeks. Shockwave technology did not affect meat shelf-life and has potential for beef tenderisation.

Automated summary

The study found that shockwaves did not affect the microbiological counts of meat samples, but significantly reduced the peak force of striploin and had no effect on the texture of brisket. Additionally, shockwave treatment led to increased moisture loss in both striploin and brisket at the beginning of storage, which decreased over time. The results suggest that shockwave technology does not impact meat shelf-life and has potential for tenderizing beef.